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  (1 votes, average: 4.00 out of 5)Ah, Shepherd’s pie. This version takes the classic meat-and-pototoes dish out of the cozy British homestead, and plops it right into the sunny culinary traditions of Jamaica. If there are any Jamaican shepherds out there, this pie is for you… mon. Serves two. Click here for a printable PDF copy of the recipe or here for an [...] It seems the former heavyweight champion and infamous ear biter, Mike Tyson, has been following a plant-based diet for nearly a year. He describes the result of changing his diet as extreme, but the results has made it worth sticking to. In a recent interview with Details Magazine, Mike said, “It’s been eight months with this [...]  (2 votes, average: 4.50 out of 5)Ah, potato salad – a staple on the North American picnic menu. This dish is appealing because of its rich and creamy good looks, but is notorious for its excessive use of eggs. Here’s a fresh take on the ol’ potato salad. An egg-free mayonnaise base adds the creaminess while losing the eggs, the cholesterol, and [...] (2 votes, average: 5.00 out of 5)Behold! A vegan mac and cheese dish and will satisfy even the most discriminating devotees of the more traditional, blue and yellow boxed version. The best part? It’s nearly just as quick to whip up and packs a satisfying cheesy, rich flavour punch, sans the dairy. Save the old box for a rainy day, or when [...] (2 votes, average: 4.50 out of 5) Photo by Geoff Peters Panna cotta is a smooth, creamy Italian custard-type dessert that literally translates as “cooked cream” in English, which to me sounds as charming as a boiled onion. Thanks English. This fine dessert is traditionally made with sugar, vanilla, cream, and gelatin as it’s binding and gelling agent. If you’re trying to reduce your consumption of animal products, you might consider avoiding the typical gelatin as it’s made from collagen that’s been extracted from by-products of the meat industry. That’s right friends, Jell-o is actually wiggly, jiggly, colourful blobs of animal. Luckily, there a few great plant-based gelling agents such as agar agar, derived from the cell walls of a red algae. Agar agar sets faster and at a higher temperature than animal gelatin, which translates to me as less waiting time ‘till dessert. Fancy, big box health food markets will carry it, but I recommend you look it at Asian food markets first, it’s way cheaper as it’s commonly used in Thai and Vietnamese sweets. Here’s my take on a vanilla bean vegan panna cotta, while not true to its Italian heritage of using cream, it’s still kick-ass awesome and kinder to your ol’ belly. Click here for printable, PDF copy of the recipe. (1 votes, average: 3.00 out of 5)My friend Marcus from Eat Raw Vegan is a raw foodie with a passion for health and happiness. He made some remarkable raw vegan brownies topped with shredded coconut, and damn they were good (times two). His brownies were so good in fact that I’ve made them a few times with a few modifications to cater [...] There’s no doubt that eating more raw, whole fruits and vegetables will benefit your health, but there’s a movement in food that’s taken this notion and ran with it, far into the corner left field. Eating raw food – that is, eating unprocessed plants foods that are uncooked, or not heated over 116 degrees F, has [...] |
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